Punjabi Seekh Kebab Masala
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Punjabi Seekh Kebab Masala is a spectacular and flavor-dense meat preparation that transforms traditional grilled kebabs into a hearty main course. This recipe features spiced mutton mince (keema) hand-pressed onto skewers and roasted to perfection, then simmered in a robust, semi-dry onion-tomato gravy. The dish is characterized by its intense smoky aroma and a balanced spice profile enriched with coriander seeds and dried mango powder. Each kebab is buttery soft, absorbing the tangy and spicy essence of the 'Bhuna' masala. It represents the pinnacle of North Indian meat artistry, often served at celebratory feasts. Best enjoyed hot with tandoori rotis or butter naans.
Ingredients
Cooking Instructions
Tips & Secrets
- Roasted the seekh kebabs separately before adding to the masala is mandatory; it provides the signature professional smoky flavor.
- Using crushed coriander seeds in the keema is the secret to achieving that authentic professional-grade Punjabi aroma.
- Always use warm water for the final simmer specifically to ensure the kebabs remain buttery soft and flavor-saturated.
- The Bhuna stage (frying masala with kebab) is crucial for developing the complex savory depth associated with North Indian meat dishes.
Nutritional Information(Per 1 portion (250g))
440 kcal
26g
34g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.